| 标题 |
The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking |
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| DOI | |
| 其它 |
期刊:Food Chem 作者:Tian MB, Hu RQ, Liu ZL, Shi N, Lu HC, Duan CQ, Wang J, Sun YF, Kong QS, He F 出版日期:2023-10-12 |
| 求助人 | |
| 下载 |
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(2025-6-4)